Introduction

Discover the delightful combination of textures and flavors in this Tuna Avocado Crispy Rice Salad. Crispy golden rice squares are topped with a spicy, creamy tuna mixture and fresh avocado, all served on a bed of vibrant greens. It’s a refreshing and satisfying dish that’s perfect for lunch or a light dinner.

A bowl with a white base and brown speckles holds a layered dish. The bottom layer is light-colored rice mixed with shredded pieces of pale chicken. On top, there are crunchy golden-brown crispy fried chicken chunks. Over this are thin, round green cucumber slices and bright green edamame beans scattered around. There are dark green jalapeño slices with inner white seeds near the center. The dish is sprinkled generously with chopped green onions and small black sesame seeds. A dark brown sauce is drizzled evenly over the top. A silver fork rests inside the bowl on the right. The bowl sits on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked sushi rice (short-grain rice), cooled
2 tablespoons neutral oil (like avocado, canola, or vegetable oil)
1/4 teaspoon salt
1 pound sushi-grade tuna, diced into small cubes
1/4 cup mayonnaise (Japanese mayo, like Kewpie, is preferred)
2 tablespoons sriracha (adjust to your spice preference)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 green onion, thinly sliced
1 tablespoon rice vinegar
1/2 teaspoon grated ginger
Pinch of salt and black pepper, to taste
2 ripe avocados, diced
1 tablespoon lime juice
Pinch of salt
4 cups mixed greens (spring mix, romaine, or your favorite salad greens)
1/4 cup edamame (shelled)
1/4 cup thinly sliced cucumber
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
Optional: Spicy mayo for drizzling (store-bought or homemade)
Optional: Nori seaweed sheets, cut into strips
Optional: Furikake seasoning

Instructions

Step 1: Prepare the rice by ensuring it is fully cooked and cooled. Spread it out on a baking sheet to cool faster if needed.
Step 2: Gently press the cooled rice into a square or rectangular baking dish (about 8×8 inches). Use the back of a spoon or clean hands to firmly pack it down to about 3/4 to 1 inch thick.
Step 3: Cover the rice block with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Step 4: Remove chilled rice from the dish and cut into small squares or rectangles about 1×1 inch or 1×2 inches in size.
Step 5: Heat oil in a large skillet over medium-high heat until hot enough to sizzle a drop of rice.
Step 6: Fry rice squares in batches for 2-3 minutes per side until golden brown and crispy. Avoid crowding the pan.
Step 7: Drain the fried rice on paper towels and immediately sprinkle with salt.
Step 8: Optionally, keep the crispy rice warm in a low oven (around 200°F) until ready to assemble.
Step 9: Dice the sushi-grade tuna into small, even cubes approximately 1/4 to 1/2 inch in size.
Step 10: In a bowl, combine tuna with mayonnaise, sriracha, soy sauce, sesame oil, sliced green onion, rice vinegar, and grated ginger.
Step 11: Mix gently to combine, seasoning with salt and black pepper as needed. Avoid overmixing to keep the tuna texture intact.
Step 12: Optionally chill the tuna mixture for 15-20 minutes to let flavors meld.
Step 13: Dice the avocados and toss them gently with lime juice and a pinch of salt to prevent browning and add flavor.
Step 14: In a large bowl, toss mixed greens, edamame, and cucumber slices to make the salad base.
Step 15: Divide the salad mixture among serving plates or bowls.
Step 16: Arrange the crispy rice squares around or on top of the salad base.
Step 17: Spoon the tuna mixture onto the crispy rice, then top with diced avocado.
Step 18: Garnish with black and white sesame seeds. Optionally drizzle with spicy mayo, add nori strips, and sprinkle furikake seasoning.
Step 19: Serve immediately to enjoy the contrast of crispy rice and fresh toppings before the rice softens.

Tips & Variations

Adjust sriracha in the tuna mixture to control spice level or try other hot sauces like gochujang or chili garlic sauce.
For a vegetarian option, substitute the tuna with marinated tofu or tempeh.
Use other short-grain rices such as brown or jasmine, adjusting cooking times accordingly.
Add fruits like mango or pineapple, or vegetables like bell peppers to the salad for extra freshness.
Whisk together soy sauce, rice vinegar, sesame oil, and honey or maple syrup for an optional light dressing.

Storage

Store any leftover crispy rice separately at room temperature in an airtight container to retain crunch. Tuna mixture and diced avocado should be refrigerated and consumed within 1-2 days. When reheating rice, use a low oven or skillet to maintain crispiness. Avoid assembling the salad too far ahead to prevent sogginess.

How to Serve

The dish is served in a white speckled bowl, with a base layer of white rice topped by shredded light-colored chicken mixed with chopped green vegetables. On top, there is a layer of crispy, brown breaded chicken pieces with a crunchy texture. Thin slices of bright green cucumber and jalapeño rings are spread around the top, along with shiny green edamame. The dish is finished with a drizzle of dark brown sauce, black sesame seeds, and finely sliced green onions scattered across all layers. A fork rests on the side inside the bowl, and the bowl is placed on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked tuna instead of sushi-grade raw tuna?

While this recipe shines with sushi-grade raw tuna, you can substitute cooked tuna if preferred, though the texture and flavor will differ. Ensure the cooked tuna is fresh and well-seasoned for best results.

How do I keep the crispy rice from becoming soggy?

Serve the crispy rice immediately after frying and assembling the salad. If preparing ahead, keep the rice separate and add just before serving to preserve its crunch.